Microwave Food Safety Tips
Author: Health Canada
Information and tips on the importance of food safety while using microwave ovens to cook and defrost food.
Main DigestHealth Canada is reminding Canadians of the importance of food safety while using microwave ovens.
Microwaves are often used as a quick way to cook, reheat or defrost foods. However, as with all other ways of heating food, it's important to remember that foodborne bacteria can only be killed by proper cooking.
It is estimated that there are approximately 11 million cases of food-related illnesses in Canada every year. Many of these illnesses could be prevented by following proper food handling and preparation techniques.
To minimize the risks of food-borne illness, here are some steps to follow when cooking food in microwaves.
- Make sure to cook foods immediately after defrosting. Never re-freeze the foods that you have defrosted in the microwave.
- Remove foods from non-microwave safe containers and wrappings, freezer cartons, and Styrofoam trays before defrosting and cooking. Only use containers or plastic wraps that are labeled as microwave safe.
- Food should never be left out at the danger zone (between 4oC to 60oC or 40oF to 140oF) for longer than two hours. Bacteria can grow rapidly in this temperature zone.
- Make sure to defrost foods completely before cooking them in a microwave. Frozen and thawed portions in the same food can lead to uneven heating.
- Cut food up in small portions and evenly arrange the food to minimize overlapping.
- Make sure you use a microwave safe cover or microwave safe plastic wrap to cover the food.
- Follow any cooking instructions for your recipe or instructions on the food packaging and observe the standing times for the food.
- If you are cooking meat in the microwave, make sure to use a digital food thermometer to check the thickest part of the meat and each individual piece. Make sure to also wash your digital food thermometer with warm, soapy water after each temperature reading to avoid cross-contamination.
- Cooked foods are safe to eat when internal temperatures are:
- all ground beef products should be cooked to 71oC (160oF).
- food mixtures containing poultry, eggs, meat and fish should be cooked to 74oC (165oF).
- leftovers should be heated to 74oC (165oF).
- Never cook whole poultry, including turkey, in the microwave.
- Make sure to reheat any leftovers until steaming hot. Use a digital food thermometer to check if the center of the food reaches 74oC (165oF).
- Only reheat smaller portion sizes that you may want. Avoid placing reheated leftovers back in the refrigerator.
- 1 - List of Vegetables That Can Be Frozen : Disabled World (2009/09/14)
- 2 - Is Ready to Bake Cookie Dough Safe to Eat : Infectious Diseases Society of America (2011/12/09)
- 3 - Risky Food-Safety More Common Than Thought : North Carolina State University (2010/06/08)
- 4 - Health Cooking Tips for Longer Healthy Life : Izzy Morgan (2009/06/11)
- 5 - Best Way to Cook Mushrooms to Maintain Nutritional Value : FECYT - Spanish Foundation for Science and Technology (2017/05/19)
- 6 - How to Get Rid of Cooked Cabbage Odor in House : Disabled World (2014/04/08)
- 7 - Kitchen Aids Assist Persons with Disabilities : Disabled World (2009/06/11)
• Disabled World is strictly a news and information website provided for general informational purpose only and does not constitute medical advice. Materials presented are in no way meant to be a substitute for professional medical care by a qualified practitioner, nor should they be construed as such. Any 3rd party offering or advertising on disabled-world.com does not constitute endorsement by Disabled World.
• Please report outdated or inaccurate information to us.